Tasting Notes: Raspberry, blood orange, vanilla
Process: Washed
Varietal: Red Bourbon
Altitude: 1700-2000 MASL
Origin: Rwanda
About the farm:
Named after the word for "volcano" in Kinyarwanda, Kirunga embodies the dynamic and vibrant spirit of Rwanda's Southern Province. This exceptional coffee is carefully processed at the Rwamatamu’s Mbare washing station in Muhanga, where every cherry is hand-sorted to ensure only the finest quality. The cherries are then pulped and undergo a controlled fermentation process for 12-48 hours, allowing the mucilage to break down and enhancing the rich flavours within.
After fermentation, the coffee is washed to perfection before being laid out to dry on raised beds for 21-22 days, depending on the weather. This meticulous drying process locks in the unique characteristics of the beans. Once dried, the coffee is transported to Kigali's milling facilities, where it's dehusked, polished, and carefully graded for quality.
The result is a coffee with A bold acidity which is balanced out with the sweetest most syrupy body.